Stir-Fried Chicken with Cabbage and Seasonal Vegetables

Steps

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1. 1
   Rinse the boneless chicken thighs, cut down the middle to remove the soft cartilage, then slice the meat into strips following the natural grain.
   ▶ ≈0:22
2. 2
   Place the chicken strips in a bowl and add salt, sugar, white pepper, soy sauce, sake, and mirin. Massage in one direction until the liquid is absorbed. Mix in the cornstarch slurry and sesame oil, continue massaging until evenly coated, then refrigerate for at least 15 minutes.
   ▶ ≈0:53
3. 3
   Prepare the vegetables: cut scallions (or Chinese chives) into sections, lightly crush garlic cloves, slice the chili, cut carrot into thin slices, and cut onion into coarse strips. Split bok choy down the middle and divide into thirds. Cut cabbage into rough chunks after removing the core; cut the core into small pieces separately.
   ▶ ≈1:43
4. 4
   Heat a wok with olive oil until hot, then add the marinated chicken and pan-fry until golden brown and fragrant on the surface.
   ▶ ≈3:21
5. 5
   Push the chicken to the side of the wok and add the scallion, chili, and garlic to sauté and release their aromatics. Then toss everything together until well combined.
   ▶ ≈3:46
6. 6
   Add the carrot slices and cabbage core, stirring gently to combine. Then add the onion and bok choy stems, season with salt and white pepper, and continue tossing gently.
   ▶ ≈4:06
7. 7
   Add all the cabbage leaves, cover the wok, and simmer for about 1 minute. Shake and swirl the wok during cooking to help the vegetables soften faster.
   ▶ ≈4:37
8. 8
   Uncover the wok and gently stir the vegetables. Adjust the cooking time based on your preferred level of tenderness for the cabbage.
   ▶ ≈4:51
9. 9
   Before serving, add the bok choy leaves and toss gently. Season once more with salt and white pepper, then transfer to a serving dish.
   ▶ ≈5:04